Sunday, June 14, 2009

A few weeks ago I discovered the wonders of a great store, World Market. I am sure I am the last one to realize how great it is, but either way I am glad I did. I went there because I heard they sold spices at great prices which was definitely true. My cabinet is now stocked with all kinds of dried herbs and spices and it cost me a fraction of the super market prices. I was wandering around the food section at the store and came across some Guittard Green Mint Chips. They also had Cappuccino Chips, but since I am not a coffee person those did not appeal to me. I had heard great things about Guittard so I thought I would get the mint chips and would figure out something to make with them. Well I did not have to go far to find a recipe. It was last Sunday night and I had just finished making a pot of Gumbo. The mint chips were sitting in a basket I keep on top of my fridge filled with random baking items. I just kept looking at them and decide at 9pm on Sunday night I was going to make something. I grabbed the package and right on the back was a recipe entitled "Polka Dot Cookies". I am calling them Chocolate Mint Chip Cookies purely because it annoys me when you see the name of a dessert and it does not hint to what it is. Anyway, I followed the recipe exactly and they came out perfectly! They almost had the texture of a brownie in a cookie form and the mint chips were smooth and creamy. After we tasted the finished product we thought this cookie base would be amazing with any time of chip. So if you want double chocolate toss in some chocolate chips. I wold love to try some peanut buter chips myself! I definitely want to try more Guittard products in the future.

Preheat oven to 350 degrees F. In top of double boiler over low heat, melt the semi-sweet chips and butter, stirring constantly until smooth. Set aside to cool. In small bowl combine flour, baking soda and salt; set aside. In large bowl, beat eggs, sugar, and vanilla until light. Blend in melted chocolate then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well-rounded teaspoonfuls onto greased cookie sheets. Bake 8-10 minutes; cookies will be soft inthe centers but will firm up as they cool. Yeilds approximately 4 dozen cookies.

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About Me

My name is Risa and I am an accountant living in the Washington D.C. area with a passion for all things sweet. I have always enjoyed baking and creating new treats, so I decided I would share it with the rest of the world. If you would like to email me I can be contacted at bakedperfection@gmail.com.